Best 5 Baked Chicken With Grilled Feta And Caramelized Onions Recipes

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Indulge in a culinary delight with our delectable Baked Chicken with Grilled Feta and Caramelized Onions. This tantalizing dish combines the succulent flavors of tender chicken, tangy grilled feta, and the irresistible sweetness of caramelized onions. Marinated in a zesty blend of herbs and spices, the chicken is roasted to perfection, resulting in a crispy golden-brown exterior and a moist, flavorful interior. The grilled feta adds a delightful salty and tangy touch, while the caramelized onions provide a rich and subtly sweet balance. Accompanied by a refreshing cucumber-tomato salad and a creamy tzatziki sauce, this dish offers a symphony of flavors that will tantalize your taste buds. Discover the detailed recipes for the baked chicken, grilled feta, caramelized onions, cucumber-tomato salad, and tzatziki sauce within this article, and embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

CHICKEN BREASTS WITH TOMATOES, CARAMELIZED ONIONS, AND FETA CHEESE



Chicken Breasts with Tomatoes, Caramelized Onions, and Feta Cheese image

Provided by Pam / For the Love of Cooking

Time 45m

Number Of Ingredients 10

1/2 sweet yellow onion (sliced thinly)
2 cloves of garlic (minced)
2 tbsp olive oil (divided)
2 boneless (skinless chicken breasts)
1 cup of red grape tomatoes
Sea salt and fresh cracked pepper
Garlic powder (to taste)
2 tbsp fresh basil (chopped)
2 tsp balsamic vinegar
2-3 tbsp of feta cheese

Steps:

  • Heat 1 tbsp olive oil in a skillet over medium heat. Add onions then saute, stirring often, until golden brown and caramelized - about 15-20 minutes. Season with sea salt, to taste
  • In a large grill pan, heat the other tablespoon of olive oil over medium-high heat and season the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Make sure the pan is nice and hot before adding the chicken. Cook for 5-6 minutes before turning over. Cook for additional 3-4 minutes to the desired degree of doneness. Remove from heat to a serving platter. Make sure to let the chicken rest for 3-5 minutes before slicing so it stays nice and juicy. Slice into thin strips at an angle once it has rested.
  • In the same skillet as the onions, add the grape tomatoes then season with sea salt and freshly cracked pepper, to taste. Cook for 3-4 minutes until the tomatoes are soft. Add the caramelized onions and minced garlic, stirring frequently for 60 seconds. Pour the tomatoes and onions on top of the sliced chicken, drizzle with balsamic vinegar. Top with feta cheese and fresh basil. Enjoy!

CARAMELIZED BAKED CHICKEN



Caramelized Baked Chicken image

Roast chicken pieces with sticky, sweet and tangy coating.

Provided by Sandy

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h15m

Yield 6

Number Of Ingredients 7

3 pounds chicken wings
2 tablespoons olive oil
½ cup soy sauce
2 tablespoons ketchup
1 cup honey
1 clove garlic, minced
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
  • Bake in preheated oven for one hour, or until sauce is caramelized.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 49.6 g, Cholesterol 47.6 mg, Fat 15.6 g, Fiber 0.3 g, Protein 16.8 g, SaturatedFat 3.7 g, Sodium 1307.2 mg, Sugar 47.9 g

CHICKEN, ASPARAGUS AND CARAMELIZED ONIONS



Chicken, Asparagus and Caramelized Onions image

I love this dish, its from a cookbook called "150 things to do with Roasted Chicken" I did this dish without roasting the chicken, just a simple way to go. I love asparagus and carmelized onions and all these flavors along with balsamic vinegar go together incredibly well!

Provided by Eyemadreamer

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1 lb fresh asparagus, trim bottoms and cut into 2 inch lengths
1 large onion, thinly sliced
2 cups cooked chicken, diced
1 cup chicken broth
2 teaspoons thyme, chopped
1 tablespoon balsamic vinegar
1/2 cup parmesan cheese, grated

Steps:

  • 1. Over med-hi heat, cook the asparagus in a skillet with 2 TB of evoo seasoned with salt and pepper until it browns and turns just tender. Remove from skillet.
  • 2. Add more evoo if needed. Cook the Onions seasoned with salt and pepper until it becomes transcluent, reduce heat to med-low and continue to cook until it becomes browned and carmelized.
  • 3. Return asparagus & chicken to the pan. Add broth and thyme. Bring to a boil and reduce to simmer and five minutes later add vinegar and half of the parmesan cheese.
  • 4. This dish is greatly served with either pasta (preferably gemelli or penne) or rice does just fine as well. And of course you very well could go without either also. Its just as good standalone.
  • 5. Serve with remaining parmesan cheese sprinkled ontop.

BAKED CHICKEN THIGHS WITH MUSHROOMS AND ONIONS



Baked Chicken Thighs with Mushrooms and Onions image

Chicken thighs are so versatile and healthy. This delicious main dish can be ready in just about 35 minutes. To complete the menu, serve with roasted potatoes and green beans, or a salad.

Provided by Bibi

Time 35m

Yield 4

Number Of Ingredients 11

1 ½ pounds boneless, skinless chicken thighs
1 teaspoon garlic powder
1 teaspoon onion powder
salt and freshly ground black pepper to taste
2 tablespoons olive oil, divided
8 ounces white mushrooms, sliced
4 cloves garlic, smashed
1 teaspoon herbes de Provence
1 medium onion, sliced horizontally into 6 slices
½ cup dry white wine
snipped fresh chives or parsley for garnish (optional)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pat thighs dry with paper towels. Combine garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle seasoning on both sides of the chicken thighs.
  • Heat 1 tablespoon olive oil in a 12-inch nonstick oven-safe skillet over medium heat. Swirl the pan to coat the bottom with the hot oil. Place seasoned thighs in the skillet and cook until browned, about 3 minutes. Turn thighs and brown the other side, about 2 minutes. Transfer browned thighs to a plate and keep warm.
  • Add remaining 1 tablespoon olive oil to the same skillet. Add mushrooms; cook and stir for about 2 minutes. Add smashed garlic cloves and herbes de Provence; cook and stir for 1 more minute.
  • Move mushrooms to one side of the skillet and place 3 onion slices into the skillet. Place a browned chicken thigh on top of each onion slice. Move mushrooms to create an empty space in the skillet, and place the remaining onion slices and chicken thighs in the skillet.
  • When all the onion slices and chicken thighs are placed, redistribute the mushrooms evenly around the skillet. Pour white wine over all and cover.
  • Transfer skillet to the preheated oven and bake until chicken thighs are no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Serve each chicken piece with a slice of the cooked onion and some mushrooms. Garnish with snipped chives or parsley.

Nutrition Facts : Calories 381.7 calories, Carbohydrate 7.1 g, Cholesterol 95.8 mg, Fat 23.8 g, Fiber 1.2 g, Protein 28.9 g, SaturatedFat 5.7 g, Sodium 87.5 mg, Sugar 2.8 g

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS



Skillet Chicken With Mushrooms and Caramelized Onions image

This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons olive oil
2 tablespoons plus 2 teaspoons sherry vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon red-pepper flakes
Kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 3-inch pieces
2 medium yellow onions, thinly sliced (about 4 cups)
3/4 pound cremini mushrooms, stems removed and thinly sliced (about 4 cups)
1/2 cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped
1/4 cup grated Parmesan or pecorino (optional)
Bread or cooked pasta, for serving

Steps:

  • In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
  • Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
  • Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
  • Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
  • Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

Tips

  • Choose high-quality chicken: Opt for organic, free-range chicken for the best flavor and texture.
  • Use a variety of spices and herbs: Don't be afraid to experiment with different flavor combinations to create a unique and delicious dish.
  • Don't overcrowd the pan: Make sure there is enough space between the chicken pieces so that they can cook evenly.
  • Cook the chicken until it reaches an internal temperature of 165°F: Use a meat thermometer to ensure that the chicken is cooked thoroughly.
  • Let the chicken rest before serving: This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
  • Garnish with fresh herbs: Add a pop of color and flavor to your dish with fresh herbs like parsley, cilantro, or rosemary.

Conclusion

Baked chicken with grilled feta and caramelized onions is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy skin, tender meat, and flavorful toppings, this dish is sure to be a hit with everyone at your table. So next time you're looking for a simple but satisfying meal, give this recipe a try. You won't be disappointed!

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